Originating from the Peranakan culture that developed when the Chinese first came to the Malaysian Peninsula in the 15th century, this paste is used to make a spicy noodle soup with a delicious coconut and citrus flavour and just the right amount of heat.
Ingredients: Water, fresh chilli, palm oil, fresh lemongrass, fresh onion, fresh galangal, soy sauce (water, soya bean, wheat flour, salt, sugar, colour: caramel), sugar, fresh garlic, fresh ginger, yeast extract, fresh coriander leaf, salt, tamarind paste, dried shrimp paste, turmeric powder, lactic acid, citric acid.
No artificial colours, flavourings or preservatives
|Typical Value||per 100 g||per serving (46g)|
|Energy||698 kJ / 168 kcal||321 kJ / 77 kcal|
|Protein||2.0 g||0.9 g|
|Carbohydrate||10.2 g||4.7 g|
|- of which sugars||8.7 g||4.0 g|
|Fat||12.4 g||5.7 g|
|- of which saturates||5.2 g||2.4 g|
|Sodium||4.1 g||1.9 g|